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Development of a value chain for organically produced peas and beans from the field to commercial kitchens and restaurants

Original titleEntwicklung einer Wertschöpfungskette für ökologisch erzeugte Erbsen und Bohnen vom Acker bis zur Großküche und Gastronomie
Abstract

Compared to the direct consumption of plant-based foods, the consumption of animal products consumes many times more resources and thus represents an increased burden on the climate. Awareness of this is growing in society, which is also reflected in the increasing demand for organic meat substitutes. Due to their high ecological and health value, organic legumes from domestic cultivation play a central role in this context, with pea and field bean in particular being considered very suitable raw materials.

By establishing value chains from the field to large-scale catering and gastronomy, sales channels can be promoted to increase an expansion of cultivated areas for organic legumes. The development of a "patty" made from domestic organic peas and organic field beans that uses as few additives as possible will contribute to this.

Financing/ Donor
  • Federal Ministry of Food and Agriculture (BMEL)
(Research) Program
  • Federal Scheme Organic Agriculture (BÖL)
Project partners
  • Prof. Dr. Stephanie Hagspihl (Hochschule Fulda)
  • Prof. Dr. Jörg Hampshire (Hochschule Fulda)
  • Prof. Dr. Marc Birringer (Hochschule Fulda)
  • Inga Richter (Hochschule Fulda)
  • Jörg Große-Lochtmann (Marktgesellschaft der Naturland Bauern AG)
FiBL project leader/ contact
FiBL project staff
Role of FiBL

Coordination

Group/ Work area/ Location
FiBL project number 6326
Date modified 14.05.2024
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